Description
Italian Penicillin Soup – Pastina is a comforting dish made with fresh vegetables and tender pastina in a savory broth, finished with Parmigiano-Reggiano.
Ingredients
Scale
- 8 cups chicken broth (low sodium)
- 2 cups sweet onion (diced)
- 1 1/2 cups carrots (peeled and chopped)
- 2 celery ribs (chopped)
- 6 cloves garlic (peeled and smashed)
- 3/4 teaspoon kosher salt
- 4 sprigs thyme
- 2 bay leaves (fresh)
- 1 Parmigiano-Reggiano cheese block (use the rind in the soup, grate the cheese for garnish)
- 4 oz pastina (uncooked)
- 2 cups rotisserie chicken (shredded)
- fresh parsley (garnish)
Instructions
- In a large stock pot or dutch oven, add the broth, onion, carrots, celery, garlic, and salt. Bring this to a boil then reduce the heat and let it simmer until the veggies are tender. Transfer all the softened veggies to a blender along with about a cup of broth. Blend until smooth.
- Add the liquid back into the pot (option to run the blended veggies through a sieve first) and stir. Add the thyme, bay leaves, and the cheese rind. Cover, and allow the broth to come to a boil, over medium heat.
- Once boiling, add the pastina to the broth. Bring the heat down to low, and let the pasta cook until tender, about 18-20 minutes, or whatever the pastina packaging calls for. Stir occasionally.
- Add the shredded chicken to the pasta 3 minutes before you finish cooking. Remove the thyme sprig, bay leaves and parmesan rind. Remove from heat and serve immediately. Enjoy!
Notes
- For safely blending hot liquid, allow the soup to cool slightly or blend in batches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 267
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg
Keywords: Italian Penicillin Soup, Pastina, Chicken Soup, Comfort Food